Name: Italian Almond Ricotta Cookies Recipe
Prep time: 15 min
Cook time: PT-489952H51S
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups (500 g) ricotta cheese (whole-milk); 1 cup (200 g) granulated sugar; ½ cup (113 g) unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 tsp almond extract; 3 cups (375 g) all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup sliced almonds (optional); Powdered sugar, for dusting

Jump to Recipe

Introduction

These Italian Almond Ricotta Cookies are tender, moist, and lightly flavored with almond and vanilla extracts. Perfectly soft with a delicate crumb, they make a delightful treat for any time of day. A simple dusting of powdered sugar adds a beautiful finishing touch.

The image shows a close-up view of several round cookies piled together on a white marbled surface. Each cookie has a soft, slightly cracked texture with a light golden color. The top layer of the cookies is dusted with white powdered sugar, giving them a snowy look. Sliced almonds are scattered on top of the cookies, with a few whole almonds placed prominently on some of them, adding a crunchy texture and a brown, shiny color contrast. The overall look is warm and inviting, highlighting the rough, homemade quality of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (500 g) ricotta cheese (whole-milk)
1 cup (200 g) granulated sugar
½ cup (113 g) unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
3 cups (375 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sliced almonds (optional)
Powdered sugar, for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Beat together the ricotta cheese, granulated sugar, and softened butter until the mixture is creamy and smooth.
Step 3: Add the eggs, vanilla extract, and almond extract, mixing until well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Stir in the sliced almonds if using.
Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake for 15 to 18 minutes, or until the edges of the cookies turn a pale golden color.
Step 7: Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cool, dust with powdered sugar.

Tips & Variations

For extra almond flavor, toast the sliced almonds lightly before adding to the dough.
You can substitute part of the all-purpose flour with whole wheat flour for a nuttier taste and added texture.
If you prefer a softer cookie, slightly underbake by a minute or two.
Adding a pinch of cinnamon or nutmeg can introduce a warm spice note.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in a low oven or microwave to restore softness if desired.

How to Serve

The image shows a close-up of five light golden cookies placed closely together on a white plate, set on a white marbled surface. Each cookie has a slightly rough, crumbly texture and is topped with a dusting of white powdered sugar, creating a soft, powdery layer. Scattered on top of the sugar are thin almond slices and whole almonds, providing a mix of light beige and brown colors with smooth textures. The cookies are arranged in a small pile, with soft shadows highlighting their rounded, slightly uneven shapes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta cheese for this recipe?

Low-fat ricotta can be used, but the cookies may turn out less rich and slightly drier. Whole-milk ricotta is recommended for the best moist texture and flavor.

Are these cookies gluten-free?

No, this recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, substitute with a trusted gluten-free flour blend and adjust the liquid as needed.